Chicken stock is made when the chicken carcass, and most significantly, the bones are simmered for a long enough period. Collagen is extracted from the bones during the prolonged simmering process, and as the liquid is filtered and cooled, a layer of fat forms on the liquid’s surface. That is yours to keep.
After roasting your chicken and allowing it to rest, it’s time to prepare the gravy. Although store-bought gravy is frequently packed with salt and other additions, many cooks avoid making their gravy and opt to use it instead. It’s simple to make your gravy using roasted chicken drippings, and you always know what’s in it. Additionally, the gravy’s and the roast’s flavors blend harmoniously.
Don’t worry if you don’t have any chicken stock or drippings in your freezer; you can use ready-made stock or a high-quality stock cube instead. Check the salt levels, which can occasionally be very high.
You may be wondering how long chicken stock last in the refrigerator. The answer varies depending on the type of stock you buy. Canned chicken stock will keep for a week or two in the fridge. On the other hand, homemade chicken stock is best used within a year of purchase. To extend the life of your homemade chicken stock, you can freeze it. Just be sure to store it in an airtight container and date stamp it. Alternatively, you can freeze it in ice cube trays and use them for multiple uses.
One of the best ways to make chicken stock is by roasting a whole chicken or purchasing a rotisserie chicken. After roasting the meat, save the carcass and bones for the stock. Do not remove the skin, resulting in a murky stock. Also, you should add vegetables and aromatics. The bones do not have to be peeled but cut into large pieces.
If you are using leftover chicken, you can save it in two-cup portions for later use. The stock should be stored in a freezer-safe container, and it should have about an inch of headspace.